Title: Challah
Categories: Breads, Usenet
Yield: 4 Loaves

3/4 oz Yeast (3 packages)
3/4 c Water, water
2 ts Sugar
1/2 c Sugar
1/2 c Butter, melted
1 tb Salt
1/4 c Honey
2 c Raisins
8 Eggs
9 c Flour

-----------------------------------GLAZE-----------------------------------
2 Egg yolks
5 ts Water

Dissolve the yeast with the warm water and sugar. Add the rest of the
sugar, butter, salt, honey, raisins and eggs. Add the flour, a cup at a
time, until it is hard to stir.

Turn out onto a well-floured counter and knead until smooth and blistery,
adding more flour as necessary (about 10-15 minutes). Put into greased
bowl, cover, and let rise until double, about 1 hr.

Punch down. Separate into 4 sections and separate each section into 3 more
sections. Roll each piece out to the size of your cookie sheet. Braid 3
strands together and place on cookie sheet. Let rise until double (about 1
hour).

Mix egg yolks and water for glaze. Spread on loaves. Bake in a preheated
oven at 350 degrees F. for 15-30 minutes until there is a golden crust.

NOTES:

* Jewish egg bread -- This is my family's version of Challah. It calls for
saffron, but I've never actually made it as such (Hey, I'm just a poor
college student, I can't afford saffron).

: Difficulty: easy, if you know how to make bread
: Time: 20 minutes preparation, several hours rising, 30 minutes cooking
: Precision: Raisins are to taste. Measure the rest of the ingredients.

: Jerry Godes
: Dartmouth College, Hanover, New Hampshire, USA
: jerryg@dartmouth.edu

: Copyright (C) 1986 USENET Community Trust

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini